Mansaf (national dish)
Jordanian NATIONAL DISH, inscribed UNESCO intangible heritage 2022. Lamb boiled in jameed sauce (dried and fermented goat yoghurt, reduced to powder then rehydrated), served on a bed of rice, sprinkled with almonds and pine nuts, placed on shrak bread. Eaten TRADITIONALLY WITH THE RIGHT HAND from a communal platter, standing around the table, forming balls pressed between the fingers. Dish of weddings, funerals, religious festivals, Bedouin celebrations.
Wikipedia ↗Maqluba (« upside-down »)
Literally « inverted » in Arabic. Pot of rice, meat (lamb or chicken), aubergines, cauliflowers, potatoes, onions, tomatoes, spices (cinnamon, cardamom, turmeric) — cooked in layers, then TURNED OVER like a sandcastle when serving. Success is visual: if the pot remains intact once flipped onto the platter, the meal is a success. Served with plain yoghurt and Arabic salad.
Wikipedia ↗Mezze: hummus, baba ghanoush, tabbouleh, fattoush
The art of shared Levantine appetiser: HUMMUS (chickpea purée + tahini + lemon + garlic), BABA GHANOUSH (grilled aubergine caviar), MUTABBAL (creamy variant), TABBOULEH (mostly finely chopped parsley, minor bulgur — unlike Western versions, fine wheat, tomato, onion, lemon, olive oil), FATTOUSH (salad with grilled pita bread, sumac), MOUTABBAL, LABNEH (strained yoghurt + olive oil + zaatar). Share with warm pita bread.
Wikipedia ↗Falafel and Shawarma
FALAFEL: balls of fava beans (Jordanian-Syrian-Lebanese) or chickpeas (Egyptian) mashed with parsley, coriander, cumin, fried in hot oil. Served in pita sandwich with hummus, salad, tahini, pickles, or on a plate. SHAWARMA: meat (chicken or lamb) marinated stacked on vertical rotating spit, sliced thin, served as wrap with garlic (toum), tomato, onion, pickle. Breakfast or street food, ~1-3 JOD in Amman (Hashem Restaurant, Reem, Al Quds).
Wikipedia ↗Kunafa (national pastry)
Star Levantine dessert, JORDANIAN-NABLUSI version considered the best (Nablus, Palestinian city historically linked). Kadaif pastry (crispy angel hair) or orange-coloured semolina, soft NABULSI cheese melted at the heart, sweet rose or orange-water syrup, sprinkled with crushed pistachios. Served PIPING HOT on a round tray. In Amman: Habibah Sweets (institution since 1951, downtown, ~3 JOD per portion) or Al Quds.
Wikipedia ↗Galayet bandora and Galaba
GALAYET BANDORA: fresh tomatoes sautéed in olive oil with garlic, green chilli, cardamom — simple Bedouin dish, served with bread and goat cheese. GALABA: meat sautéed with vegetables and spices. Very popular in rural areas and among Wadi Rum Bedouins.
Wikipedia ↗Qahwa (Arabic coffee) and sweet tea
QAHWA: green or lightly roasted Arabic coffee, flavoured with CARDAMOM (and sometimes saffron, cloves), served in mini-cups without sugar, traditionally in 3 successive cups (offer then acceptance). Symbol of Bedouin hospitality. Very sweet BLACK TEA with sage or mint, served in glasses throughout the day. « Turkish coffee » (thick sludge at the bottom) also exists.
Wikipedia ↗